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Charley

Shoulder would be a lot leaner, as would sirloin tip, for example. And rump. BUT i find

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Posted to Thread #30576 at 1:15 pm on Nov 8, 2018

with leaner cuts (rump being another) used for a braise that it can be much less tender--still "biteable"--but may dry out more. The inner collagen and marbling of the other cuts makes such a delicious pot roast.

AND don't forget pork for a pot roast also. Just one example, but any beef pot roast recipe will work with pork.

https://www.allrecipes.com/recipe/215784/dans-fallin-apart-pork-pot-roast-with-cracked-pepper-gravy/


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